Mincemeat and Cranberry Tart is a seasonal delight, although if you keep a stash of cranberries in the freezer and a jar of mincemeat in the larder then you can have this all year round.
The base is a cross between a cake and a pastry and that makes this bake much more interesting.
Recipe by Chrissie Walker.
Ingredients:
225g self-raising flour
130g butter, chilled, diced
70g caster sugar
1 egg, beaten
350g cranberries
300g mincemeat
25g caster sugar for dusting
Method:
Sift the flour into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the caster sugar and mix well. Gradually add the egg a little at a time and mix to form a crumbly dough.
Preheat the oven to 190°C/375°F/Gas 5.
Press the dough into a lined 20 x 30cm rectangular flan tin. Bake for 20 minutes.
Spread a layer of mincemeat over the base, and top with the cranberries.
Bake for 25 minutes but cover with foil if the cranberries are getting a bit too dark.
Allow to cool in the tin a little before transferring to a serving plate.
Dust your Mincemeat and Cranberry Tart with a little icing sugar if desired.